When St. Patrick’s Day comes around, there are a variety of classic dinner recipes to choose from! Stews, pies, colcannons, and roasts usually top the list, so you may be wondering where beans fit in? While not a typical ingredient in Irish cuisine, beans are easily blended into the most famous Irish ingredient— potatoes! Blended together, beans and potatoes create a light, fluffy blend of flavorful mashed potatoes that pack extra protein and nutrients from the beans.
You may recall a recipe from a couple of years ago for a delicious White Bean Colcannon that was a hit! Well, we figured with the holiday here again, why break from tradition? Our newest St. Patrick’s Day recipe is in the same family, and even a great way to use up any leftovers from your Irish dinner. A traditional recipe created to use up every scrap of a Sunday dinner, Bubble and Squeak is the quirky meal with an even quirkier name that can be served for breakfast, lunch, or dinner!
Typically made with mashed potatoes and vegetables, Bubble and Squeak can take leftover colcannon to the next level for breakfast with additional vegetables, meat, and topped with eggs. While there are no hard rules for this recipe, our potato and white bean mash colcannon is necessary as the piece that holds the recipe together.
We’ve pulled some favorite breakfast ingredients like bacon and sausage in to make this a versatile dish everyone will love! Keep an ear out during the cooking process—you may hear the bubbling in the oven and the roasted veggies squeak while they cook, which gives this dish its quirky name.
Don’t have any leftover colcannon? You can find the recipe here.
Irish Breakfast: White Bean Bubble & Squeak
- About 3 cups of White Bean Colcannon
- Two cups of slivered brussel sprouts
- 1 package of thick cut maple bacon (half for recipe, half to serve on the side)
- 1 sweet onion, finely chopped
- 1 clove of garlic, finely mined
- 2 Tbsp. Irish butter, like Kerrygold (use regular butter if not available)
- 4-5 Eggs, to top
- Sausage links, if desired to serve with
- Salt and pepper to taste
- 2 Tbsp. Olive oil
- Preheat oven to 400 degrees.
- Prep vegetables and set aside.
- Toss slivered brussel sprouts in olive oil and spread evenly on a cookie sheet or roasting pan. Salt and pepper before placing pan on middle rack of oven, and roast for about 15 minutes, or until edges are browned and crispy. Set aside when done.
- While brussel sprouts are roasting, put a large cast iron skillet on your stovetop over medium heat. Add sliced bacon in a single layer and cook in batches, until bacon is done to your preference. Remove and drain to remove excess grease. Pour out accumulated bacon grease, but no need to clean pan.
- Return cast iron skillet to medium heat. Adding of a splash of olive oil to the pan with 2 Tbsp of Irish butter, add minced garlic and chopped onion, stirring often, until fragrant and onion is translucent.
- Add leftover White Bean Colcannon to the mixture and mix well.
- Chop half the bacon into small pieces and stir into the mixture in pan.
- Add roasted brussel sprouts and stir evenly into mixture.
- Turn oven down to 350. When it reaches the lower temperature, move cast iron skillet onto the middle rack of the oven and cook for 20 minutes, or until the top is browned and edges are crispy.
- Remove skillet from the oven and using a spoon, make shallow wells on top of the Bubble and Squeak. Into each well, crack a raw egg. Return to oven to cook until the eggs are set and done to your likeness.
- During this last step, cook sausage links on the stovetop if desired.
- Remove Bubble and Squeak from the oven and allow to sit for 3-5 minutes before serving. Salt and pepper and serve with remaining bacon, sausage, and an Irish coffee.
This is a great recipe to enjoy a taste of St. Patrick’s Day the next morning.